A childhood favourite.  Wagonwheels are the best to enjoy.  Simple and will certainly bring a smile to any childs face.

wagonwheelsThere are two methods to making these treats.  Either from scratch (Option 1) or from a cake mix (Option 2).  Either way, it's dead easy.

Option 1:

Ingredients:

2 cups Frankie's All Purpose Flour Blend
1 1/2 cups white sugar
2/3 cup cocoa
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
2 eggs (or 2 Tbsp. ground flax seed or 2 tsp. egg replacer)
1/4 cup vegetable/canola oil
1 1/2 cups water
1 tsp. vanilla.

Directions: Mix all dry ingredients together in a stand mixer.  Add the wet ingredients to the dry and mix until well blended.  Beat on high for 30 seconds.  With an icecream scoop, scoop onto a parchment lined baking sheet leaving sufficient space for spreading.  Bake at 350F for 20 minutes or until a skewer, when inserted into cake, comes out clean.  You will need two scoops per wagon wheel.  One for the bottom and one for the top. *remainder continued after option2.

Option 2:

Cake mix option.

Purchase a Frankie's chocolate cake mix then add...
2 eggs (or 2 Tbsp. ground flax seed or 2 tsp. egg replacer)
1/4 cup vegetable/canola oil
1 1/2 cups water
1 tsp. vanilla.

Directions: Mix all dry ingredients together in a stand mixer.  Add the wet ingredients to the dry and mix until well blended.  Beat on high for 30 seconds.  With an icecream scoop, scoop onto a parchment lined baking sheet leaving sufficient space for spreading.  Bake at 350F for 20 minutes or until a skewer, when inserted into cake, comes out clean.  You will need two scoops per wagon wheel.  One for the bottom and one for the top.

 

Completion part:

In a separate bowl, add:

3 cups of powdered sugar
1/3 cup butter or margarine softened
1 1/2 tsp. vanilla
1 -2 Tbsp. milk (or juice).

Mix well adding milk/juice at the end a few drops at a time until the consistency is spreadable and not too runny. 

When cakes are cool, remove from parchment paper and spread a generous amount of icing on one of the bottom sides of the cake.  Place another cake on top with the two bottoms facing each other.  Enjoy.

*As an added treat, melt some chocolate and dip half into chocolate.

chocolatecupcakesEasy to make and easy to eat.  These yummy treats

Chocolate cake or chocolate cupcakes... it just depends on how big you make and how long to bake.  But first...

There are two methods to making these treats.  Either from scratch (Option 1) or from a cake mix (Option 2).  Either way, it's dead easy.

 

Option 1:

Ingredients:

2 cups Frankie's All Purpose Flour Blend
1 1/2 cups white sugar
2/3 cup cocoa
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
2 eggs (or 2 Tbsp. ground flax seed or 2 tsp. egg replacer)
1/4 cup vegetable/canola oil
1 1/2 cups water
1 tsp. vanilla.

Directions: Mix all dry ingredients together in a stand mixer.  Add the wet ingredients to the dry and mix until well blended.  Beat on high for 30 seconds.  Pour into greased muffin tins or 9inch cake pan and bake at 350F for 20 minutes for muffins or 35 minutes for cake size or until a skewer, when inserted into cake, comes out clean. When cakes are cool, add your favourite icing and serve.

 

Option 2: Cake mix option.

Purchase a Frankie's chocolate cake mix then add...
2 eggs (or 2 Tbsp. ground flax seed or 2 tsp. egg replacer)
1/4 cup vegetable/canola oil
1 1/2 cups water
1 tsp. vanilla.

Directions: Add cake mix to stand mixer.  Add the wet ingredients to the dry and mix until well blended.  Beat on high for 30 seconds.  Pour into greased muffin tins or 9inch cake pan and bake at 350F for 20 minutes for muffins or 35 minutes for cake size or until a skewer, when inserted into cake, comes out clean. When cakes are cool, add your favourite icing and serve.

 

soda crackersThese are awesome!  I don't think I need to write any more about them.  Try them.  You'll love them and not want to buy commercial crackers again.

 

Ingredients:

1 cup Frankie's Gluten-Free All Purpose Flour
1/2 tsp. baking soda
1/4 cup shortening (butter flavoured or original), cut into cubes.
2 Tbsp. milk (or milk alternative)
1/3 cup water
coarse salt.

 

Directions:

Preheat oven to 375F.  Combine flour and baking soda in a large bowl.  Cut in shortening until mixture is a course blend and shortening is the size of a pea or smaller.  Add in milk and water and mix until a soft dough forms.  Roll out as thin as you can on parchment paper - the thinner the better.  Using a knife or adjustable cutting wheel cut squares out on the parchment paper, making sure not to cut through the parchment.  Then prick with a fork, or use a docker, to mark each square with holes.  Sprinkle with salt.

Bake for 6 minutes, rotating halfway through the cooking time.  Keep cooking and rotating every few minutes until the crackers are crisp and just lightly golden.  The thinner the dough is rolled out the quicker they will cook.

Let cool completely before eating.  Store leftovers - if there are any ;) in an airtight container.

Itfunnelcakes's that time of year again when you get to sink your teeth into a great funnel cake.

Enjoy!

  • 2 eggs
  • 1 cup 2% milk
  • 1 cup water
  • 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • Oil for deep-fat frying
  • Confectioners' sugar
  • Cinnamon

Directions:

In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In an electric skillet or deep-fat fryer, heat oil to 375°.

Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed.

Fry 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar and cinnamon; serve warm.

Hot Cross Buns!  Everyone loves these and now you can make one of the best Hot Cross Buns that are gluten-free and taste good too!

hotcrossbuns

1 Package of Frankie's bread mix
2 cups of warm water (105F)
1/4 cup of salad oil
1 cup of candied peel
1 tsp. cinnamon
1/4 tsp. all spice
(Mix ingredients together in a mixer)

Scoop onto lined cookie sheet.  Let rise for 5 minutes then lightly brush buns with salad oil and press buns with whetted fingers to about 2.5cm in height.

Let rise for an additional 10-15 minutes.

Bake at 350-375F for approximately 15 minutes.

Cross mixture:

3/4 cup of icing sugar.
1 tsp. vanilla
2 tsp. milk

Whisk together until well blended - you may need to add a tiny bit more liquid (ie: milk), however be cautious as too much liquid will cause your icing to run.

When buns have reached 99C/211F remove from oven and let cool.  When cool pipe crosses with icing mixture onto buns.  Let setup and serve.